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This is a sauce I made to compliment Caribbean and Jerk seasoned foods. It is a savory sauce, and quite hot.


  I call it "PDI" sauce, which stands for Papaya del infierno.


One three to four pound ripe Papaya, skin removed,  Chop the fruit, and place in a 5 or 6 qt  Stainless Steel pan.  Add all the seeds.   You want about three pounds of Papaya chunks.

Add to the pan,

4 red Scotch Bonnet Peppers, stems off, quartered 4 orange Habanero Peppers, stems off, quartered

1 medium yellow Onion, chopped

3 cloves Garlic, chopped

1 ½ ounces fine chopped fresh Ginger

4 ounces fine chopped fresh Carrot

1 Tsp Salt, ½ Tsp ground Allspice, ¼ Tsp ground Mace, ½ Tsp Ground Thyme

2 cups white Vinegar

One 32 ounce bottle of Stevens Papaya Nectar (or any brand that is all pulp and juice)


Place all ingredients in a large, non reactive pan. Bring to a boil, stirring often. Reduce heat to simmer, and cook for 20 min. Remove from heat, and cool. In batches, process in a blender. Run each batch at high speed, for one minute. Strain, discarding solids. Cool and bottle.